Thaw frozen meat using one of 3 safe methods: in the refrigerator, in cold water in a leakproof bag, or in the microwave. Thawing at room temperature on the counter is unsafe because the outside of the meat can reach temperatures where bacteria multiply rapidly while the inside is still frozen. The refrigerator is the safest but slowest method; cold water is faster and requires regular water changes; meat thawed in the microwave must be cooked immediately. Plan the timing from the start, whichever method you choose.
The refrigerator method is both the safest and the least labor-intensive. Thaw the meat on a plate on the bottom shelf to prevent leaks; the bottom shelf keeps drips from contaminating food below. The time depends on the thickness of the piece: a package of ground meat or a chicken breast thaws overnight, a whole chicken in 1–2 days, and a large cut of meat may take more than 2 days. This method has another advantage: raw meat thawed in the refrigerator can be refrozen without cooking it. Dividing the meat into portions and flattening the packages before freezing also shortens thawing time; a thin package thaws much faster than a thick lump.
The cold-water method is used when you are in a hurry. Put the meat in a leakproof bag and submerge it completely in a container filled with cold water; if the bag leaks, water gets into the meat and ruins its texture. Change the water every 30 minutes, because the water around the meat warms over time and makes the method unsafe. About a half kilogram of meat thaws in roughly 1 hour. Never use hot or warm water. Meat thawed with this method must be cooked immediately and must not be put back in the freezer raw.
The microwave defrost setting is the fastest method, but it does not work evenly: while the thin edges of the meat thaw, some areas may start to cook. That is why meat thawed in the microwave must be cooked immediately. There is also a fourth method: do not thaw it at all. Ground meat, meatballs, fish, and thin cuts can be cooked directly from frozen; just expect the cooking time to increase by about half. This works well in soup and oven dishes, but thick cuts of meat may burn on the outside while remaining raw inside. Some liquid collects on the surface of thawed meat; blot it with a paper towel before cooking or the meat will not brown in the pan.
The reason the countertop method is unsafe can be explained with temperatures: bacteria multiply rapidly between 5–60°C / 40–140°F, and the surface of meat left on the counter enters this range while the center is still frozen. For the same reason, do not thaw meat in hot water or in front of a sunny window. Use a thermometer to confirm that thawed meat is cooked sufficiently; the internal temperature for chicken and turkey should be 74°C / 165°F. Cook thawed meat within 1–2 days in the refrigerator; the time is even shorter for ground meat and offal.
Comments (3)
Soğuk su yönteminde suyu yarım saatte bir değiştirmek şart mı, bir kez doldurmak yetmez mi?
Su ısındıkça iş görmez hâle geliyor, yarım saatte bir tazelemek gerekiyor. Musluğu ince akıtmak da olur ama suyu boşa harcar.
Mikrodalgada çözdürdüğüm kuşbaşının kenarları pişmişti; sonra sote ederken o parçalar lastik gibi kaldı, gerisi normaldi.
Tezgâhta çözdürmeyi yıllarca yaptım, itiraf edeyim. Buzdolabına almak bir gün öncesinden düşünmeyi gerektiriyor ve işin zor kısmı da o. Bir kilo kuşbaşı için dolapta bir gece yetiyor mu, yoksa kalın parçalarda iki gece mi gerekiyor, orası hâlâ kafamda net değil.